Recipes › Pasta › Tagliatelle Al Ragu Recipe

Tagliatelle Al Ragu Recipe

Recipe by Pedro M. A. Neves

Tagliatelle al ragù is a classic Emilian pasta dish featuring tender ribbon noodles coated in a slow-simmered meat sauce enriched with tomatoes, soffritto, and a touch of milk. This authentic preparation showcases the balance of flavors that defines Italian home cooking, with the silky sauce clinging to each strand of fresh pasta. The result is deeply satisfying comfort food that represents generations of culinary tradition from Bologna and the surrounding Emilia-Romagna region.

Ingredients

• 250 g ground beef
• 150 g ground pork
• 100 g pancetta, finely diced
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery stalk, finely chopped
• 200 ml whole milk
• 400 g canned crushed tomatoes
• 2 tablespoons tomato paste
• 100 ml dry white wine
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 400 g fresh egg tagliatelle or 350 g dried tagliatelle
• 50 g Parmigiano-Reggiano, grated
• 2 bay leaves

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the diced pancetta and cook for 2 minutes until the fat begins to render, stirring occasionally.

2. Add the chopped onion, carrot, and celery (soffritto) to the pancetta. Stir well and cook for 5-6 minutes until the vegetables soften and become fragrant, stirring frequently.

3. Increase heat to medium-high. Add the ground beef and ground pork to the soffritto. Break up the meat with a wooden spoon and cook for 8-10 minutes, stirring regularly, until the meat is completely browned and no pink remains.

4. Add the tomato paste and stir constantly for 1-2 minutes to toast it slightly and deepen its flavor. Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.

5. Add the crushed tomatoes and bay leaves. Stir well to combine. Reduce heat to low and simmer uncovered for 90 minutes, stirring occasionally (every 15-20 minutes). The sauce should bubble gently and gradually reduce.

6. After 90 minutes, the sauce should be thickened and rich. Slowly pour in the milk while stirring gently. Continue to simmer for an additional 10-15 minutes until the milk is fully incorporated and the sauce turns a deep mahogany color. Season with salt, pepper, and nutmeg.

7. While the sauce finishes cooking, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package directions until al dente (3-4 minutes for fresh pasta, 8-10 minutes for dried).

8. Reserve 250 ml of pasta cooking water. Drain the tagliatelle gently in a colander, being careful not to break the delicate ribbons.

Substitutions

• Use ground veal or chicken in place of pork for a lighter version or dietary preference
• Substitute the milk with heavy cream (use 150 ml) for a richer, creamier sauce
• Replace pancetta with prosciutto ends or guanciale for different cured pork flavors
• Use dried tagliatelle or fresh pappardelle as alternatives to fresh egg tagliatelle

Tips

• The key to authentic ragù is low, slow cooking—avoid high heat which can toughen the meat and cause uneven cooking
• If the sauce becomes too thick during simmering, add reserved pasta water in small amounts (2-3 tablespoons at a time) to reach desired consistency
• Stir the ragù regularly but gently to prevent the bottom from sticking and to ensure even cooking
• For best flavor, prepare the ragù a day ahead and reheat gently before serving—the flavors meld and deepen overnight

Ragù Bolognese is protected by a traditional recipe standard established in Bologna, though regional variations exist throughout Emilia-Romagna. The addition of milk is a signature characteristic of authentic Emilian ragù, distinguishing it from other Italian meat sauces and creating its characteristic silky texture and color.

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